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By, John O’Connor with Gene Food In light of the very real concerns about the farming methods used to raise most of the “Atlantic Salmon” you find in the grocery stores (and on restaurant menus), how can consumers find salmon they can trust? I did a little research to come

Spring and summer will be here before you know it. With that in mind we’re revisiting a favorite recipe that we ate way too much of last summer, but who’s complaining? This delicious pasta salad is best with a filet of Pride of Bristol Bay Sockeye Salmon, and topped with

By Yotam Ottolenghi Yotam Ottolenghi’s beloved late mother-in-law always made four types of meat and six carbs for festive family meals. He honors her memory — but serves salmon instead. My mother-in-law passed away suddenly over the summer. Greta Allen, my husband Karl’s mum, was Irish through and through. Warm

By Florence Fabricant Bristol Bay, Alaska, had a record-breaking wild sockeye season. Now the fish are available in the lower 48, direct from the fishery. Bristol Bay, an arm of the Bering Sea between Alaska and Siberia, is known for seasonal sockeye salmon runs, and this year’s harvest was the

Guest Editorial by Matt Luck The Past I first set foot in Bristol Bay in 1979, stepping off an airplane in King Salmon as part of the annual summer migration of commercial fishermen who flocked to southwest Alaska. The wild sockeye salmon run had begun to rebound from the meager

Now Pride of Bristol Bay is rolling out a new opportunity for people who love Bristol Bay and the salmon that are the keystone to it all. Beginning this fall, you’ll be able to online order premium quality, fresh frozen Bristol Bay Sockeye salmon, delivered right to your door. You